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The DP VG10 2 Rivet line of knives from Tojiro are specifically designed for home use or those looking for a budget priced entry point into the world of Japanese kitchen knives. But these are in no way “cheap” items. Tojiro is a company that makes knives covering the gamut of styles and prices, but always using the best materials and production techniques.
We are, quite frankly, amazed that they are able to produce these well-made knives utilizing VG10 steel, at this incredibly low price point. VG10 steel is easily the most used stainless alloy in the kitchen knife industry, and for good reason. VG10 "super steel" is composed of carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium. All of these relatively small amounts of other metals give the VG10 steel its most important properties, such as its ability to hold an edge coupled with great durability. The VG10 core is clad in 13-chrome softer stainless steel which delivers an effortless sharpening experience and adds structural ductility and support to the blade.
The nakiri is a traditional Japanese style of knife designed to efficiently prep vegetables and fruits. The taller blade gives the knife excellent cutting power and stability through larger cuts and the flatter edge profile makes this pattern ideal for chopping.
The handle is made from a reinforced black wood, which is a tough but light material widely used in professional circles. The thin grinds and partial tang reduce the weight of this blade and make it an easy-to-use cutter for most home cooks or those wanting a knife for more rugged or portable use.Company: Tojiro
Location: Sanjo City, Japan
Construction: San Mai
Blade Length: 165mm
Total Length: 285mm
Weight: 120 g
Edge Steel: VG10
Cladding: 13 Chrome Stainless Steel
Handle: Reinforced Black Wood
Edging: Double Bevel 50/50
Spine Thickness: 1.8mm
We are, quite frankly, amazed that they are able to produce these well-made knives utilizing VG10 steel, at this incredibly low price point. VG10 steel is easily the most used stainless alloy in the kitchen knife industry, and for good reason. VG10 "super steel" is composed of carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium. All of these relatively small amounts of other metals give the VG10 steel its most important properties, such as its ability to hold an edge coupled with great durability. The VG10 core is clad in 13-chrome softer stainless steel which delivers an effortless sharpening experience and adds structural ductility and support to the blade.
The nakiri is a traditional Japanese style of knife designed to efficiently prep vegetables and fruits. The taller blade gives the knife excellent cutting power and stability through larger cuts and the flatter edge profile makes this pattern ideal for chopping.
The handle is made from a reinforced black wood, which is a tough but light material widely used in professional circles. The thin grinds and partial tang reduce the weight of this blade and make it an easy-to-use cutter for most home cooks or those wanting a knife for more rugged or portable use.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Value sweet spot, April 10, 2021Posted By: Matt Freeman
If you already know you want a nakiri, here's the rest of what you need to know: I just came upstairs from the kitchen and I can tell you it doesn't wedge in carrots.
Do go on? Fine. This is the cheapest knife made with VG-10 I've seen for sale except for the bolsterless DP petty which is the same difference. VG-10 is better knife steel than the 4116 in my Messermeister chef's which cost three times as much. VG-10 is known for ease of sharpening along with ability to hold a fine, sharp edge, which the screaming edge it comes with is a testament to. Sklnny-bladed knives like this are relatively easy to sharpen. Besides the geometry, the profile is relatively flat, so it functions like a nakiri should. It's not a beauty queen but it's not a beater either. It's a hell of a well-performing knife for a ridiculously low price. If you think there's any vegetable chopping in your future, for goodness' sake just buy one.
If you already know you want a nakiri, here's the rest of what you need to know: I just came upstairs from the kitchen and I can tell you it doesn't wedge in carrots.
Do go on? Fine. This is the cheapest knife made with VG-10 I've seen for sale except for the bolsterless DP petty which is the same difference. VG-10 is better knife steel than the 4116 in my Messermeister chef's which cost three times as much. VG-10 is known for ease of sharpening along with ability to hold a fine, sharp edge, which the screaming edge it comes with is a testament to. Sklnny-bladed knives like this are relatively easy to sharpen. Besides the geometry, the profile is relatively flat, so it functions like a nakiri should. It's not a beauty queen but it's not a beater either. It's a hell of a well-performing knife for a ridiculously low price. If you think there's any vegetable chopping in your future, for goodness' sake just buy one.
Totally Recommended, April 2, 2021Posted By: Marcus Hum
The blade is thin and the steel sharpens well. It's extremely performant in the kitchen and you're getting full cutting performance. No extra cost goes into extra embelishment and it is a screaming deal.
Disclaimer - While I've owned this model for 5 years, I didnt actually purchase it from CKTG (did previously purchase other knives from CKTG).
The blade is thin and the steel sharpens well. It's extremely performant in the kitchen and you're getting full cutting performance. No extra cost goes into extra embelishment and it is a screaming deal.
Disclaimer - While I've owned this model for 5 years, I didnt actually purchase it from CKTG (did previously purchase other knives from CKTG).
